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Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques
Author(s) -
RAHARJO S.,
DEXTER D.R.,
WORFEL R.C.,
SOFOS J.N.,
SOLOMON M.B.,
SHULTS G.W.,
SCHMIDT G.R.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05608.x
Subject(s) - chemistry , food science , chunking (psychology) , slicing , sodium lactate , sodium , phosphate , salt (chemistry) , biochemistry , mechanical engineering , psychology , organic chemistry , engineering , cognitive psychology
Beef (9–11% fat) was restructured with each of six mechanical treatments including chunking, fiberizing, slicing, chunking + slicing, slicing + water, and tenderizing each in combination with addition of 0.5% sodium chloride (salt)/0.5% phosphate, 0.5% Na‐alginate/0.5% Ca‐lactate, 0.5% Na‐pectate/0.5% Ca‐lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (P<0.05) purge losses: higher binding force and bind scores than control products. Steaks restructured with Na‐alginate/Ca‐lactate had lower cooking losses and higher bind scores than controls. Use of Na‐pectate/Ca‐lactate did not improve (P>0.05) purge loss, cooking loss, binding force or sensory properties. Chunked meat or mixtures of chunked and sliced meats in combination with salt/phosphate or Na‐alginateica‐lactate resulted in steaks with acceptable bind and textural properties.